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The future of food systems - What effects do innovations and transformations in the food sector have on social cohesion?

Prof. Dr. Peter H. Feindt, Prof. Dr. Dr. Martina Schäfer and Dr. Klaus Jacob in conversation with Deutschlandfunk

News from May 18, 2022

In the broadcast "Aus Kultur- und Sozialwissenschaften" Prof. Dr. Peter H. Feindt, Prof. Dr. Dr. Martina Schäfer and Dr. Klaus Jacob talk about innovations and transformations in the field of nutrition. As part of the project "Social cohesion, food and health: Inclusive food system transitions", they are doing research on how such processes affect social cohesion within society. The project, which is funded by the Berlin University Alliance (BUA), aims to conceptually and empirically close the research gap on the nexus of social cohesion, nutrition and health.

Among other things, the effects of technological and social innovations such as the development and establishment of meat substitutes, citizen share companies or regional value chains are examined. In addition, studies are being carried out that deal with how to increase the acceptance of organic food in school canteens or how to handle the commercialization of food in Kenya.

Social cohesion is already concerning stakeholders from business, civil society and politics. For the year 2040, the researchers expect not only price changes for food, but above all a change in relation to eating habits and associated questions of justice, both at regional and global level.

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